This orange-scented carrot cake cheesecake has a wonderfully moist and flavorful carrot cake shell which holds the creamy cheesecake portion. The swirl effect of dollops of cheesecake batter is a fun and festive way to round out this rich dessert.

Karen Rankin
EatingWell.com, January 2021

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Credit: Will Dickey

Recipe Summary

active:
25 mins
total:
9 hrs 25 mins
Servings:
16

Nutrition Profile:

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Ingredients

Cheesecake Batter
Carrot Cake Batter

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.

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  • To prepare cheesecake batter: Combine cream cheese, ½ cup granulated sugar, sour cream, eggs, orange zest, 1 ½ teaspoons flour and vanilla in a medium bowl. Beat with an electric mixer on medium speed until completely smooth, 1 to 2 minutes, stopping to scrape down sides as needed. Set aside.

  • To prepare carrot cake batter: Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer; place over the bowl and drain for 10 minutes; discard excess liquid.

  • Meanwhile, whisk flour, cinnamon, baking soda, baking powder, salt and ginger together in a medium bowl. Whisk applesauce, granulated sugar, eggs, orange zest, vanilla and the remaining ½ cup brown sugar together in a separate bowl. Add the applesauce mixture to the flour mixture and whisk until blended. Stir in the drained carrots.

  • Pour 1 ½ cups of the carrot cake batter into the prepared pan, smoothing to make an even layer. Dollop on one-third of the cheesecake batter (do not swirl). Pour the remaining carrot cake batter over the dollops, smoothing gently to create an even layer. Pour the remaining cheesecake batter over the the top to completely cover the carrot cake batter, spreading gently with an offset spatula, if needed.

  • Place the cake pan on a rimmed baking sheet. Bake until almost set (center will jiggle slightly), 55 to 65 minutes, tenting with foil after 45 minutes if needed to prevent overbrowning. Cool completely on a wire rack, about 1 ½ hours. Cover loosely with foil and refrigerate for at least 8 hours or overnight. Sprinkle the outside edges of the cheesecake with pecans before serving.

Tips

Tip: To make prep easier, look for bagged shredded or matchstick-cut carrots at your grocery store.

Nutrition Facts

269 calories; fat 14g; cholesterol 73mg; sodium 203mg; carbohydrates 32g; dietary fiber 2g; protein 6g; sugars 22g; niacin equivalents 1mg; saturated fat 5g; vitamin a iu 791IU.
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